Description
Avalanche Cookies are a no-bake treat combining creamy peanut butter, melted white chocolate, crispy rice cereal, and miniature marshmallows, studded with mini chocolate chips for extra bursts of chocolatey goodness. These easy-to-make cookies set in the refrigerator, making them a perfect quick and delicious dessert that requires no baking.
Ingredients
Units
Scale
Mix-ins
- 1/2 cup mini chocolate chips plus more for topping
- 2–3/4 cups white chocolate chips
- 1–3/4 cups creamy peanut butter (e.g., Skippy)
- 2 cups rice krispies cereal
- 1–1/2 cups miniature marshmallows
Instructions
- Prepare pans: Line 2 large sheet pans with parchment paper, foil, wax paper, or a silicone baking mat. Place mini chocolate chips in the freezer to chill.
- Melt white chocolate: Add white chocolate chips to a large microwave-safe bowl. Microwave in 25-second bursts, stirring for 20 seconds between bursts, until completely smooth and melted.
- Combine peanut butter: Stir the creamy peanut butter into the melted white chocolate until fully blended and smooth.
- Coat cereal: In a separate large bowl, place the rice krispies cereal. Pour the melted chocolate and peanut butter mixture over the cereal and gently stir until all pieces are evenly coated.
- Add marshmallows: Stir the miniature marshmallows into the coated cereal mixture.
- Cool slightly: Let the mixture cool slightly until it is barely warm to the touch, ensuring the marshmallows remain soft but the mixture is easier to handle.
- Fold in chocolate chips: Gently stir in the frozen mini chocolate chips to distribute them evenly without melting.
- Portion cookies: Using a 2-tablespoon measuring spoon or cookie scoop, drop the mixture onto the prepared sheet pans, spacing them well. Top each cookie with additional mini chocolate chips (about 1/2 teaspoon per cookie) for decoration.
- Refrigerate: Place the sheet pans in the refrigerator and chill for 1 hour or until the cookies are firm and set.
- Serve: Enjoy the cookies straight from the fridge for the best texture and freshness.
Notes
- Using frozen mini chocolate chips helps prevent them from melting into the warm mixture.
- You can substitute creamy peanut butter with natural peanut butter for a healthier option, but the texture may differ slightly.
- Make sure to gently fold the marshmallows and chocolate chips in to avoid crushing them.
- These cookies are best stored refrigerated to maintain firmness and freshness.
- Feel free to add a pinch of sea salt to enhance the flavor if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 14g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
